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Techniques

Clarification, fermentation, clear ice and more, explained with rigor and without the pretension.

Clarification

Milk Punch Clarification

A classic technique where an acidic punch curdles milk; the curds trap tannins, proteins and particles, leaving a crystal-clear, silky liquid.

Intermediate · 7 min read

Clarification

Agar Clarification

A loose agar gel traps pulp and solids from juices and mixes; breaking or thawing it releases a clean, dairy-free liquid.

Advanced · 6 min read

Fat washing

Fat Washing

A spirit is mixed with liquid fat (brown butter, pork fat from chicharrón, coconut oil) to pick up its aromas; it's then frozen and the fat removed.

Intermediate · 5 min read

Syrups, cordials & shrubs

Syrups and Cordials

Syrups are the backbone of balance: simple 1:1, rich 2:1, agave and piloncillo. Cordials add acid and flavor so one component brings both sweetness and sourness.

Beginner · 6 min read

Syrups, cordials & shrubs

Oleo Saccharum

Sugar and citrus peels rest together until the sugar pulls out the essential oils and forms an intensely aromatic syrup, a classic punch base.

Beginner · 4 min read

Syrups, cordials & shrubs

Shrubs

A shrub combines fruit, sugar and vinegar into a tart, fruity syrup that adds acidity without citrus and shines in highballs and non-alcoholic drinks.

Beginner · 4 min read

Infusions & tinctures

Infusions and Tinctures

Pulling flavor from chiles, fruit, herbs or spices into a spirit or syrup. The key is controlling time, ratio and proof, and tasting often.

Beginner · 6 min read

Smoke & aromatics

Smoking and Aromatics

Smoke and atomized aromas change what we perceive before the first sip. Used well they add depth; overdone, they turn acrid and dominate.

Intermediate · 5 min read

Carbonation

Forced Carbonation

Dissolving CO₂ under pressure into a cocktail or ingredient for fine, lasting bubbles. It requires very cold, clear liquid and pressure-rated equipment.

Advanced · 6 min read

Fermentation

Fermentation Basics

Tepache, tejuino and ginger beer are short, living ferments. Hygiene, temperature, acidity and time decide whether the result is delicious or dangerous.

Intermediate · 7 min read

Foams & emulsions

Foams and Emulsions

Egg white, aquafaba, whippers and lecithin create airy textures, from the silky head of a sour to light airs over the glass.

Intermediate · 6 min read

Molecular mixology

Molecular Mixology

Spherification, gels and other modernist techniques change the form a flavor takes. They work when they improve the experience, not just when they surprise.

Professional · 7 min read

Texture

Texture Modification

Saline solutions, acid adjustment, viscosity and dilution control are quiet tools that change how a cocktail feels in the mouth.

Advanced · 6 min read

Garnishes

Dehydrated Garnishes

Citrus wheels and fruit dried at low temperature make aromatic, long-lasting garnishes with less waste.

Beginner · 4 min read

Ice

Clear Ice and Carving

Directional freezing produces transparent ice blocks that can be carved into spheres, cubes and spears. They look better, melt slower and dilute predictably.

Intermediate · 6 min read

Flavor extraction

Flavor Extraction

Choosing heat, cold, pressure or ultrasound determines which compounds you pull from an ingredient. Hoja santa, cacao, chiles and café de olla spices are ideal for practice.

Advanced · 6 min read